Recipe: Sweet-and-Sour Stir-Fried Vegetables

SWEET-AND-SOUR STIR-FRIED VEGETABLES

"This tasty combination goes from pan to table in no time. Because stir-frying is so fast, have all ingredients measured out and ready before you start cooking."

FOR THE SAUCE:
Reserved juice from canned pineapple, about 3/4 cup; see below
3 tablespoons rice vinegar or white wine vinegar
2 tablespoons cornstarch or arrowroot
2 tablespoons honey or brown rice syrup
2 tablespoons soy sauce
FOR THE STIR-FRY:
1 1/2 tablespoons vegetable oil
1 large onion, chopped
1 medium red bell pepper, cut in 1-inch squares
1 medium green bell pepper, cut in 1-inch squares
8 to 10 slender stalks asparagus, tough ends trimmed, cut in 2-inch pieces
1 (14 1/2 oz.) can diced tomatoes
1 (16 oz.) can unsweetened pineapple chunks, drained, juice reserved
8 ounces extra-firm tofu, well drained and finely diced
Hot cooked brown rice (for serving)

TO MAKE THE SAUCE:
In small bowl, stir together all ingredients until cornstarch has dissolved. Set aside.

TO PREPARE THE STIR-FRY:
In wok or large skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until golden, 8 minutes.

Add bell peppers and asparagus, increase heat to medium-high and stir-fry 5 minutes.

Add tomatoes (with liquid) and pineapple chunks and stir-fry 5 minutes more.

Stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, 2 to 3 minutes. Taste and adjust sweet/sour balance to your liking with additional honey, vinegar and/or soy sauce.

Serve hot over brown rice.

SERVING SUGGESTION:
A salad of sliced cucumber and watercress would add a refreshing note to the meal.

Makes 6 servings
Source: Vegetarian Times magazine, April 2000